PUMPKIN POWERAs soon as October kicks in I go mad making and baking everything pumpkin – starting with our family favourite pumpkin pie! Pumpkins used to be very hard to come by in Ireland. In fact, I was reminded today that we used to use turnips as our jack-o-lantern. Which lead to many a halloween injury I’m sure! Now we can easily get them in the most amazing shapes, sizes and colours. Call me a veggie hugger but it breaks my heart to see them in all their Halloween festive beauty decorating front doorsteps, not fulfilling their job in life to fill our bellies with goodness. Pumpkins help fight inflammation, keep you regular, are full of magnesium, vitamin C and lower the risk of heart disease and stroke. All that sitting on your front doorstep!

Best way to prep a pumpkin is to cut the whole pumpkin up into chunks, removing the skin and seeds, pop it into a big baking tray, cover it with tin foil and bake it till its nice and soft. Then you can use it throughout the week in Buddha bowls, stews, falafel, soups and flapjacks. I also sometimes puree the baked pumpkin with a few dates and keep it in jars in the fridge to add to porridge or as a spread on toast.

It actually tastes even better when stored overnight in the fridge, if you can resist eating it all in one sitting! Next time you find yourself in the veggie aisel pick up a pumpkin and free it from sitting sadly on a doorstep.